Asian Lettuce Boats

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The lettuce boats at Pei Wei used to be my go-to choice whenever I would go there. I was craving them awhile back and decided to make my version of them. They are light yet filling, and super easy to make. The prep is just cutting the veggies up and the meat takes under ten minutes to cook. Lunch in no time at all. Not to mention they are beautiful with all the different colors and are good for you. Let me know in the comments below what you think and if you have made your own version before. If so, what was in it? Make sure to subscribe to my newsletter below if you are interested in more recipes like this.

Thanks for reading,

Jessica

Asian Lettuce Bowls

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Yield: 1

Author: Jessica Morton

Prep time: 15 MinCook time: 5 MinTotal time: 20 Min

Ingredients

Main Ingredients

• 6 Butter lettuce boats depending on size (be careful when breaking them off the head to keep them intact. This is what will hold all the ingredients)
• 4 oz of Trader Joe’s Beefless crumbles (any brand will do; I like the taste of theirs and it is cheap)
• 4 Tablespoons edamame (I like TJ’s fresh option they have in the produce section, but you can defrost frozen ones if that’s all you have)
• ½ an avocado diced (I like TJ’s teeny tiny avocados because one is the perfect size for one meal. This way you don’t have to try and save the other half. I hate brown avocados, and nothing seems to really keep them fresh)
• 3 Tablespoons of shredded carrot
• 4 Tablespoons diced cucumber
• 4 Tablespoons shredded cabbage (you could always buy one of those shredded cabbage/carrot mixes and just use that. I’ve done that before to make things easy)
• 2 Tablespoons chopped peanuts
• 3 Tablespoons TJ’s Gyoza sauce drizzled over all the boats
• Top with Everything but the Bagel seasoning and microgreens (optional)

Seasoning for meat

• Sprinkle to taste: Garlic powder, salt, pepper, savory spice blend, TJ’s mushroom umami seasoning blend, and TJ’s 21 Seasoning Salute.
• 1 Teaspoon Gluten-Free Tamari sauce (soy sauce works too)
• ½ Teaspoon Coconut Aminos

Instructions

1. Gently separate the lettuce leaves from their head and rinse them off. Pat dry with a kitchen towel, being careful not to break the leaves.
2. Heat the meat and all it’s seasoning in a small pot on medium, stirring occasionally. It doesn’t take long, about 5-6 minutes, or until heated through. I will pull this from the heat and let it cool while I finish the veggies.
3. While the meat cooks, prep the veggies as needed. I try and cut everything small and around the same size.
4. Lay out the boats on a plate, giving each one room to be filled with all the toppings. I usually assemble as follows but it really doesn’t matter the order. Just don’t forget anything! I start with edamame, carrot, cabbage, meat, cucumber, avocado, peanuts, gyoza sauce, EBTBS, and sprouts.
5. Enjoy!

Notes:

I find with larger lettuce leaves; things tend to fall apart so I use a spoon to scoop anything that falls out. Smaller leaves hold less but have more structure to them.